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Fried plantains are a traditional treat in Bolivia. Plantains tend to be firmer and lower in sugar than regular bananas. Bananas are generally eaten raw, while plantains need to be cooked or processed. Plantains are a staple food in Bolivia and are treated like the potato, both have similar flavors and texture (Fried Plantains).
Cassava is a woody shrub native to South America. It is cultivated as an annual crop in Bolivia because it is a major source of carbohydrates. Cassava is the third largest source of carbohydrates in the world. The name cassava is translated in English to yuca. Cassava is used in a variety of ways in South America. It is used in purees, dumplings, soups, stews, gravies, and tapioca (Cassava Cake).

Fried plantains

INGREDIENTS

• 1 quart oil for frying
• 2 plantains

DIRECTIONS

1. Preheat oil in a large, deep skillet over medium high heat.
2. Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
3. Fry the pieces until browned and tender. Drain excess oil on paper towels.

(Fried Plantains)

Cassava Cake

• 2 lbs grated cassava
• 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
• 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
• 2/3 cup sugar
• 3 eggs, plus
• 3 egg whites
• 1 cup grated coconut

Topping

• 3 egg yolks

Directions

1. Preheat oven to 325° f.
2. In large mixing bowl combine cake ingredients.
3. Mix well.
4. Pour equally into two large greased rectangular pans.
5. Bake until top is no longer liquid (approximately 30 minutes).
6. Mix topping ingredients well and spread evenly on the two cakes.
7. Bake an additional 20 to 30 minutes.
8. Cool cakes completely.
9. Slice each cake into 24 equal squares.

(Cassava Cake)